Kefir originated from parts of Eastern Europe and Southwest Asia. Its name comes from the Turkish word “keyif.” which refers to feeling good after eating.

This is a fermented drink, traditionally made with cow’s milk or goat’s milk.

It is made by adding kefir grains to the milk. These are not cereal grains. But grain-like colonies of yeast and lactic acid bacteria that resemble a cauliflower in appearance.UFABET  

Over approximately 24 hours, the microorganisms in grains multiply and ferment the sugars in the milk, turning it into kefir. Then, the grains are removed from the liquid and can be used again.

In other words, kefir is the drink, but grains are the starter culture that used to produce the beverage.

The grains’ lactic acid bacteria turn the milk’s lactose into lactic acid. This is what makes kefir taste sour like yogurt — but it has a thinner consistency.

A 1 cup serving of low fat contains:

• Protein: 9 grams
• Calcium: 24% of the daily value (DV)
• Phosphorus: 20% of the DV
• Vitamin B12: 29% of the DV
• Riboflavin (B2): 25% of the DV
• Magnesium: 7% of the DV
• Vitamin D: 12% of the DV

In addition, kefir has about 104 calories, 11.6 grams of carbs, and 2–3 grams of fat, depending on the type of milk used.

Also contains a wide variety of bioactive compounds. Including organic acids and peptides that contribute to its health benefits.

Dairy-free versions of kefir can be made with coconut water, coconut milk, or other sweet liquids. These will not have the same nutrient profile as dairy-based.